Ultimate French Mashed Potatoes (Joël Robuchon)

Ingredients

• 2 lbs (1kg) russet potatoes (scrubbed but unpeeled)
• 1 tablespoon coarse salt
• 10 oz (280g) unsalted butter ((2 1/2 sticks), cut into cubes)
• 250 ml. whole milk
• 2 1/4 teaspoons salt
• 3 dashes ground white pepper

Steps

1. 1

   Place the potatoes in a saucepan with 8 cups of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife easily slips into the potatoes, about 30 minutes. Drain the potatoes and peel them.

2. 2

   Pass the potatoes through a potato ricer into a large bowl.

3. 3

   Slowly pass the potatoes through the potato ricer.

4. 4

   In a small saucepan, heat the milk until it comes to a boil. Meanwhile, transfer the riced potatoes to a Dutch oven or saucepan. Over medium-low heat, add the chilled butter cubes to the potatoes and stir continuously for about 5 minutes, until smooth and creamy.

5. 5

   Pour in the very hot milk in a thin stream, stirring briskly. Continue stirring until all the milk is absorbed. Turn off the heat and add 2 1/4 teaspoons of salt and ground white pepper.

6. 6

   Serve the mashed potatoes immediately. If desired, add a small cube of butter on top before serving.